Rustic Apple and Rutabaga Tart

A free-form tart, called a galette in French, is a boon to novice dessert makers everywhere. The dough is rolled out, a fruit filling is mounded in the center, and the edges are folded over the filling. There’s no fitting the dough into a pie plate and no crimping of edges, which can intimidate many cooks. Although it’s not traditional to add rutabagas to a fruit dessert, when combined with apples and golden raisins, they take on an earthy, homey flavor that makes the tart completely